Avocado Green Goddess Burger
Avocado Green Goddess Dressing:
1 medium ripe California avocado, peeled, pitted, and diced
1/2 c mayo
1/2 Tbsp anchovy paste
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp finely ground black pepper
1 green onion, chopped
1 clove garlic, peeled
2 pounds ground chuck
1/4 c grated onion
2 tsp seasoning salt
1/4 tsp black pepper
2 Tbsp vegetable oil for grill rack
6 thin slices Colby-Jack cheese
12 slices precooked bacon
6 Kaiser Rolls, split
6 Romaine lettuce leaves
6 slices ripe Beefsteak tomato (about 1/4)
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high.
For the Avocado Green Goddess dressing, combine the avocado, mayo, anchovy paste, lemon juice, salt, pepper, green onion, and garlic in a food processor. Blend until smooth and chill until ready to use.
To make the patties, combine the ground chuck, grated onion, seasoning salt, and pepper. Mix well with hands, just until all ingredients are thoroughly combined. Divide the mixture into 6 equal portions and form the portions into patties which will fit the rolls.
When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook about 5-7 minutes on the first side. Flip and cook another 5-7 minutes for medium doneness. Place a slice of cheese on each patty during the last 2 minutes of cooking. Meanwhile, during the last minute of cooking, place a non-stick skillet on the grill and warm the pre-cooked bacon.
When the patties are cooked, remove from the grill and set aside. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly (about one minute).
To assemble the Avocado Green Goddess Burger, spread a generous amount of the Avocado Green Goddess dressing on the insides of the warm and toasty rolls. On each roll bottom, place a romaine lettuce leaf, a tomato slice, a patty, and 2 sliced of the bacon. Add the roll tops and serve. Serves 6.